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Makes 3 pies
Based loosely on:
I didn't have the pomegranate molasses, so improvised
Riffing off the garlic sauce served in Chinese Restaurants in America
Basic bread, flour, water, yeast, salt - and a little bit of honey
Adapted from Jewish Holiday Cooking
Dinner Meal #1 from Joslin Clinic Diabetes Program - 1800 kcal plan
Sharing only so my Dad can see
Based on my grandma's brisket recipe. The nutritional info is for a 4 oz serving of brisket,1 med potato and 1/2 a carrot and sauce.
Feel free to swap out butter and maple syrup for lower fat/sugar/calorie versions
There's an Israeli eggplant appetizer - that's NOT baba ganoush, that I've eaten on various buffets. Don't know how it's made, but I both love it and it invariably gives me heartburn. This is attempt #1 to try to figure out the recipe. It's close, but not quite right.
Based on the yummy soup from http://blog.fatfreevegan.com/2
I was introduced to dandelion greens by my CSA. This weekend while doing some early spring weeding, I just couldn't resist. So I looked at Julia Child's Spinach Quiche recipe and the recipe for a Chard Tart that I'd made last summer and improvised. We used handmade butter crust, following Julia's recipe but for ease, the nutritional info is calculated using the Sparkpeople pie crust. I'm sure there are ways to shave a few calories by using lower fat dairy and egg substitute, but that's not how I cook. And if you aren't brave enough to try dandelions, I'm sure it would be yummy with spinach, chard or turnip greens.
Adapted from http://elizaveganpage.blogspot
-eggplant-chard-and.html I forgot or didn't have about 1/3 of the spices and it was still very yummy
Dairy-free moussaka adapted from The Book of Jewish Food by Claudia Rodan. The main change is to use lean ground turkey in place of ground lamb. Unlike the greek style moussaka, this recipe does not call for a Bechamel sauce.
Sephardic Matzah Pie or Matzah Lasagna. Great use for all the extra parsley. The traditional recipe calls for ground lamb, more oil and more eggs.
While time-intensive to prepare, we have enjoyed Passover far more since discovering this recipe.
Like Sloppy Joes, but with eggplant and middle-eastern spicing.
A tasty vegan entree. I made it from the large heads of curly arugula rather than baby greens.
Simple mixture of sweet potatoes, turnips and carrots is rich in Beta Carrotene. Trust me, it doesn't taste like turnips
Leftover roast lamb transformed into a lamb, bean and spinach stew from the Sephardi tradition. Adapted from Claudia Roden The Book of Jewish Food.
I combined two recipes - one for roasted radicchio with one for an orzo salad with raw radicchio. I find raw radicchio to be too bitter, so I roasted it first to bring out the sweetness and make sure it was cooked through. I cook approximately, so am eyeballing the measurements I give here - you may need to add more olive oil if the measured recipe comes out too dry.
I'd read a recipe for a high fat chard and artichoke dip and we had leftover soft goat cheese (chevre) to use up.....
Based on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio.
My favorite thing to make from the last shreds of meat from the turkey carcass. It's also good with leftover roast chicken. This version is very mild, but you can spice it up with Tabasco Sauce, Jalepenos or other hot peppers.
The secret to the dish is a nicely flavored low sodium stock - preferably home-made and flavored with cumin. The sodium content is probably lower, since the nutritional info includes sodium from the canned beans and hominy that should be removed during the preparation.
Adapted from http://www.fatfreevegan.com/st
I used collards rather than the green-beans originally called for in the recipe included since that is what was included in the CSA box with all the sweet potatoes.
Adapted German Comfort food. Can replace the beer with broth or water for a non-alcoholic version
Slightly lower fat version than the original recipe. I reduced the amount of butter and substituted flour and 2% milk for the heavy cream. Noodles included in the nutritional calculation.
Originally a slow-cooker recipe that I adapted back to stovetop use since lentils cook so quickly and I never seem to be home the right amount of time to make the slow-cooker work.
I made this tonight with a mixture of turnip and radish greens accompanies by small white beans. The joy of this dish is the speed and versatility. Any combination of greens (chard, kale, radish) and beans (white, black, pinto) would be yummy. Serve mashed and spread on a crusty whole-grain bread or over pasta.
Also good with chard or broccoli in place of the spinach. Serve on the side, or over pasta as a main dish
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